Peanut Butter Onigiririce Ball Recipes

VEGAN PARMESAN CRUSTED PEANUT BUTTER ONIGIRI (JAPANESE RICE BALLS)

Steps:

• Wash the rice until the water stays relatively clear and cook the rice along with the salt (with the lid on) on low heat until the rice absorbed all the water. Pour the brown rice vinegar onto the warm rice and fold it in. Let it cool off completely.
• Cut the nori sheet in 6 strips, so they could go around the bottom of the onigiri.
• Slightly wet your hands (this way it's easier to work with the rice and it's not that sticky) and form 6 balls.
• Press one ball flat in your hand, spread the peanut butter on one side of the circle (leave out the edges) and fold it together. Now form the onigiri in shape.
• Put a nori strip around the bottom. Pour the cashew parmesan on a shallow dish and dip the sides of the onigiri in the vegan parmesan.
• Enjoy! (If you don't serve them immediately, I'd suggest storing them in the fridge)

HOW TO MAKE RICE BALLS (ONIGIRI)

Steps:

• Combine rice and water in a heavy-bottomed pot with a tight-fitting lid. Soak for 20 to 30 minutes. Cover and bring to a boil over medium heat. Once water is boiling, reduce heat to low and cook until water is completely absorbed, 12 to 13 minutes. Remove from the heat; keep covered and steam for another 10 minutes. Remove lid and cool to room temperature, about 20 minutes.
• Wet your hands and form small amounts of rice into triangle shapes if possible, or round balls. Wrap each onigiri with a strip of nori. Season with salt and garnish with sesame seeds and seaweed flakes.